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First Aired - 04/23/2013 12:00PM
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Mark Ladner, chef at Del Posto, joins Dave, Nastassia, and Piper for this week's Cooking Issues! Dave talks about his upcoming trip to Senegal, and the importance of learning about authentic cuisine from different regions around the world. Dave revisits a question about rice noodles, and then delves into different types of miso. How can one substitute duck fat into baking recipes? Later, Mark weighs in on the bacon vs. pancetta debate. What does he prefer when making a carbonara? The cast tastes different olive oils to decide what temperatures and cooking times cause flavor to degrade. Want to try Mark's Italian-style barbecue? Buy your tickets here! This program has been sponsored by Underground Meats.
"Poorly-made industrial pancetta is absolute garbage. It's too salty; just stick with the bacon for carbonara." [22:00] -- Mark Ladner on Cooking Issues
"Poorly-made industrial pancetta is absolute garbage. It's too salty; just stick with the bacon for carbonara." [22:00] -- Mark Ladner on Cooking Issues
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Wasabi Mashed Potatoes (30:40)
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Piper, Mark Ladner, Del Posto, Senegal, HRN Salon Series, Africa, authentic cuisine, Italy, France, spiedini, Red Wattle, Mangalitsa, wild boar, wild birds, USDA, rice noodles, noodle dough, oobleck, corn starch, sweet potato, miso, hatcho miso, soy beans, The Book of Tofu, The Book of Miso, koji, David Chang, wasabi mashed potatoes, mustard, duck fat, butter, pie, empanada, flake, flavor, butter creme frosting, kidney beans, toxins, chili, beans, ricin, PHA, crockpot,Olive Oil Science Experiment (19:36)
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carbonara, bacon, pancetta, Colonel Sanders, Kentucky Fried Chicken, donut, live tasting, Harold McGee, oils, Zester Daily, fried egg rebuttal, Marcella Hazan, scientist, fish, Arufo, olive oil, unfiltered, frying garlic, tomato sauce, extra virgin olive oil, light transmission, deep fry, tortillas, blenders, Blendtec, Searzall, ninjas, nori,To comment on this episode click here. There are currently Comments
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Cooking Issues: Pizza Dough & Atomic Gardens (15:50)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Fairway Market, the Cooking Issues Forum has returned!, caller question, making pizza dough, high protein flour, making pizza at home, dough making techniques, snap back problem, use parchment not wax, nuclear weapons tests, GardenHistoryGirl.blogspot.com, atomic gardens, radiation,Roasted Eggs, Cured Pork & Shopping Advice (31:22)
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Passover food, roasted egg, Passover sacrifice, eggs don't reliably explode in the microwave, roasting eggs without them exploding, organic eggs, thick shells, low temperature cooking, roasting, egg shells, cured pork products with previously frozen pork, guanciale, cured pork jowl, lardo, carbonara, pancetta, bacon with carbonara?, cured pork belly, heritage meats, does freezing alter the muscles?, caller question, what to buy with Amazon gift cards?, scanpan, Pressure Cooker, one piece of cast iron, buy cheap pots for boiling water, All-Clad, copper lining, heat transmission, bacon gets rancid in the freezer rapidly, Bone Appetit, caveman food, Wiley Dufresne,To comment on this episode click here. There are currently Comments
First Aired - 03/03/2011 12:00PM
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This week on A Taste of the Past, Linda Pelaccio welcomes author, culinary historian, journalist and African American foodways expert Jessica B. Harris to the show. Jessica discusses some of the history included in her latest book "High on the Hog". Tune in to find out where the title came from and how it relates to the culinary journey from Africa to America. Learn more about the integral role slavery played in our American culinary roots and why oral history supersedes any other in the African American culture. This episode was sponsored by Whole Foods Market.
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A Taste of the Past Introduction: Jessica B. Harris (21:55)
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Linda Pelaccio, A Taste of the Past, Heritage Radio Network, Jessica B. Harris, African American Foodways, High on the Hog, Southern expression, eating high on the hog, owning your own land and raising your own animals, Senegal, French speaking theater of Senegal, Ivory Coast, Sudan, botanical development of the African continent, foods from the earliest human settlements, Southern cooking, the notion of enslavement is often skewed, there were many variations and degrees of enslavement, average number of slaves on a plantation was about 10, slaves were more than likely in charge of agriculture and cooking, the term soul food diminishes the scope of Southern and African American food, cultivation of rice, South Carolina, Carolina rice, African American culture, scattering seeds vs planting seeds deliberately,A Culinary Journey from Africa to America (23:55)
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culinary journey from Africa to America, Studying with Silences, these tastes have influenced many different cultures, connections between African Americans and the continent, cookbooks, recipes, African Americans are an oral people, rap and hip hop are an oral form of art, transmission from the mouth of the elder to the ear of the young, A Domestic Cookbook, development of literature, post emancipation, early American cookbooks, Virginia Housewife, painted with an African hue, gums, okra, precursor to the gumbos, enslaved chefs, Edna Lewis, Sylvia Woods, black eyed peas, watermelon, rice, sesame, Karen Hess, cornbread,To comment on this episode click here. There are currently Comments
